If you’re looking to impress family or friends with a dish that’s bursting with flavor yet surprisingly simple to make, this Asian Chicken Meatballs with Honey Soy Glaze Recipe is just what you need. These meatballs marry tender ground chicken with the irresistible combo of garlic, ginger, and green onions, all elevated by a sticky, sweet, and savory honey soy glaze that lingers on your taste buds. Whether it’s a casual weeknight dinner or a festive gathering, this recipe brings a comforting, crowd-pleasing experience to your table that’s hard to beat.
Ingredients You’ll Need
Getting the ingredients right is key in bringing out the authentic taste and delightful texture of this recipe. Each item plays an important role: from the ground chicken that keeps these meatballs light and juicy to the soy and honey that create that glossy, flavorful finish on the glaze.
- Ground chicken: The lean protein base that keeps these meatballs moist and tender.
- Breadcrumbs: Adds structure and prevents the meatballs from falling apart.
- Green onions: Provide a fresh, crisp bite and gentle onion flavor.
- Garlic: Both minced in the meatballs and grated in the glaze for bold, aromatic notes.
- Fresh ginger: Brightens the flavor with its subtle warmth and zing.
- Large egg: Acts as a binding agent, keeping the meatballs cohesive.
- Sesame oil: Adds a toasty richness that’s signature to Asian cuisine.
- Soy sauce: Brings the savory, umami depth essential for both the meatballs and the glaze.
- Kosher salt: Just enough to enhance all the wonderful flavors without overwhelming them.
- Rice vinegar: Balances the glaze with a subtle tang.
- Honey: Sweetens the glaze and gives it that irresistible sticky texture.
- Cornstarch and water: Mixed to make a slurry that thickens the glaze perfectly.
How to Make Asian Chicken Meatballs with Honey Soy Glaze Recipe
Step 1: Preheat Oven and Prepare Meatball Mixture
Start by warming your oven to 425°F (220°C). In a large bowl, combine ground chicken, breadcrumbs, finely chopped green onions, minced garlic, freshly minced ginger, egg, sesame oil, soy sauce, and a pinch of kosher salt. Mix everything thoroughly until the ingredients form a uniform, soft mixture—this step ensures your meatballs are flavorful and perfectly combined.
Step 2: Shape and Arrange Meatballs
Now comes the fun part: shaping the mixture into about 24 to 30 small meatballs. Using your hands or a small scoop, roll the mixture into smooth, round balls and place them neatly on a parchment-lined baking sheet. Leaving enough space helps them cook evenly and develop a beautiful golden crust.
Step 3: Bake Until Juicy and Browned
Place the baking sheet in the preheated oven and bake for 15 to 20 minutes. Check that they are cooked through by ensuring the internal temperature reaches 165°F (74°C). The high heat helps the meatballs get a lovely browned exterior while keeping the interiors tender and juicy.
Step 4: Whisk Together Your Honey Soy Glaze
While the meatballs are baking, gather the glaze ingredients: low-sodium soy sauce, rice vinegar, minced garlic, honey, and sesame oil. Combine all of these in a small saucepan over medium heat. Bring to a boil while whisking constantly. Next, stir your cornstarch and water slurry into the glaze to thicken it up to that perfect sticky consistency.
Step 5: Coat Meatballs with Glaze and Toss to Combine
Once your meatballs come out of the oven, immediately pour the warm honey soy glaze over them. Toss gently but thoroughly so every meatball is beautifully coated in that glossy, flavorful sauce. This final touch turns simple meatballs into an irresistible appetizer or main dish.
How to Serve Asian Chicken Meatballs with Honey Soy Glaze Recipe
Garnishes
Elevate your presentation and flavor by sprinkling chopped green onions or toasted sesame seeds on top before serving. These add a beautiful pop of color and extra texture that make the dish look as amazing as it tastes. Fresh cilantro leaves can also add a fragrant lift if you like a herbaceous note.
Side Dishes
These meatballs pair wonderfully with steamed jasmine rice or fluffy cauliflower rice for a low-carb option. For some veggie crunch, serve alongside stir-fried bok choy, snap peas, or roasted broccoli tossed with a splash of soy sauce.
Creative Ways to Present
For a party-ready twist, pop these glazed meatballs on skewers with pieces of bell pepper or pineapple for a fun finger food. Alternatively, serve them over a bed of soba noodles lightly dressed with sesame oil and scallions to create a comforting noodle bowl.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the cooled meatballs in an airtight container in the refrigerator for up to 3 days. Keep the glaze separate if you want to reheat and toss again for maximum flavor retention and texture.
Freezing
These meatballs freeze beautifully! Place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months. Freeze the glaze separately to preserve its texture and brightness.
Reheating
Reheat meatballs gently in the oven at 350°F (175°C) until warmed through, then toss with freshly warmed honey soy glaze. You can also reheat in a skillet on low heat to keep them moist and caramelize the glaze slightly again.
FAQs
Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey works well as a substitute and will still produce juicy meatballs. Just be sure to keep an eye on cooking times as turkey can dry out faster.
Is this recipe gluten-free?
To make it gluten-free, swap out regular soy sauce for tamari or any gluten-free soy sauce alternative and use gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free.
Can I cook these meatballs on the stovetop?
Yes! Just brown the meatballs in a skillet over medium heat until cooked through, then pour the glaze over to coat. This method gives a lovely sear and slightly different texture but is equally delicious.
How spicy is this dish?
This Asian Chicken Meatballs with Honey Soy Glaze Recipe is mild and sweet by default. You can easily add red pepper flakes or a dash of sriracha to the glaze for some heat if you love spice.
Do I have to use cornstarch for the glaze?
Cornstarch is key to achieving a thick, glossy glaze. If you don’t have cornstarch, you can try arrowroot powder as a substitute or simmer the glaze longer to reduce it, though the texture may differ slightly.
Final Thoughts
Trust me, once you try this Asian Chicken Meatballs with Honey Soy Glaze Recipe, it’s going to become one of your go-to dishes for both casual and special occasions. The balance of tender meatballs with that luscious, sticky glaze is pure comfort food magic. So, grab your ingredients, dive into the process, and get ready to wow your taste buds and your loved ones all at once. Happy cooking!
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Asian Chicken Meatballs with Honey Soy Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24-30 meatballs (4 servings)
- Category: Appetizer
- Method: Baking
- Cuisine: Asian
Description
These Asian Chicken Meatballs are a flavorful and easy-to-make appetizer or main dish, featuring ground chicken mixed with aromatic green onions, garlic, and ginger. Baked to perfection and coated in a sweet and savory honey soy glaze, they are perfect served on their own or alongside rice and vegetables.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- ½ cup breadcrumbs
- 4 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 1 large egg
- 2 teaspoons sesame oil
- 1 tablespoon soy sauce
- ¼ teaspoon kosher salt
For the Glaze:
- â…“ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 clove garlic, grated or minced
- ¼ cup honey
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 2 teaspoons water
Instructions
- Preheat Oven and Make Meatballs: Preheat the oven to 425°F (220°C). In a large bowl, combine the ground chicken, breadcrumbs, chopped green onions, minced garlic, minced fresh ginger, egg, sesame oil, soy sauce, and kosher salt. Mix thoroughly to evenly distribute the ingredients.
- Shape and Arrange Meatballs: Shape the mixture into 24 to 30 small meatballs. Place the meatballs evenly spaced on a baking sheet lined with parchment paper to prevent sticking and ensure even cooking.
- Bake Meatballs: Bake the meatballs in the preheated oven for 15 to 20 minutes, or until they are browned and cooked through. The internal temperature should reach 165°F (74°C) to ensure they are safe to eat.
- Prepare the Glaze: While the meatballs are baking, whisk together the low-sodium soy sauce, rice vinegar, grated garlic, honey, and sesame oil in a saucepan. Heat the mixture and bring it to a boil, then whisk in the cornstarch dissolved in water to thicken. Reduce the heat and simmer the glaze, stirring occasionally until it reaches a syrupy consistency.
- Coat Meatballs with Glaze and Serve: Once the meatballs are baked, pour the warm glaze over them and toss gently to coat each meatball thoroughly. Serve immediately as an appetizer or alongside rice and vegetables for a complete meal.
Notes
- For extra flavor, you can add finely chopped fresh cilantro or a pinch of red pepper flakes to the meatball mixture.
- Make sure not to overcrowd the baking sheet to allow even cooking and browning.
- If you prefer a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or ground oats.
- The glaze can be prepared ahead and reheated gently before serving.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
